Roman Chicken with Chardonnay

A delicious chicken dish made with Chardonnay that can be made in advance and reheated. Serve chicken topped with sauce and veggies and your choice of side dishes. Garnish with fresh oregano.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 513 Calories

Ingredients

• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 red bell pepper, sliced
• ½ cup Chardonnay wine
• 2 tablespoons chopped fresh oregano
• 1 yellow bell pepper, sliced
• ¼ cup capers
• 1 shallot, finely chopped
• extra-virgin olive oil, or to taste
• 1 (12 ounce) can diced tomatoes
• 8 assorted chicken pieces
• 1 cup unsalted chicken stock

Recipe Instructions

Step 1

Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.

Step 2

Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 3

Garnish with capers when serving.